Description
A classic super creamy Parmesan risotto recipe that features a simple no-stir method! Take all the guess work out of this recipe with this ridiculously simple method proven by yours truly and the genius behind Serious Eats.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 1 quart good quality chicken broth
- 1 cup white wine
- 2 tablespoons butter
- 3 medium cloves garlic (grated on a microplane*see note)
- 3 small shallots finely minced or grated on a microplane *see note
- 1 cup of sliced asparagus with the woodsy ends removed (about 5 stalks)
- 3/4 cup heavy cream or more if necessary for extra creaminess
- 6 ounces finely grated parmesan
- zest of half a lemon
- 2 tbsp of freshly chopped chives or freshly chopped parsley
- Kosher salt and freshly ground black pepper
Instructions
- Start with the butter in a shallow pan or sautee pan over medium heat.
- Once the butter is bubbling add in the garlic and shallots. Close with a lid and allow to sweat for 5 minutes ensuring you do not get any color on them.
- Turn heat up and add in rice grains. Toast for ONLY 1 MINUTE.
- Add in white wine and reduce about 2 minutes. Make sure to scrape the bottom of the pan (this is called deglazing) this lifts up all the flavor!
- Pour in all of the chicken broth into the pan EXCEPT ONE CUP. Reserve that one cup for later. Give everything a good stir and increase the heat to high until everything is bubbling and simmering away. Stir rice once more reduce heat to the lowest it can go and cover.
- Continue cooking without peeking for 10 minutes.
- Remove the lid and stir once. Replace the lid and continue cooking until the rice is al dente, about 10 more minutes.
- Remove the lid, add the final cup of broth and the asparagus. Stir ensuring that the risotto gets nice and creamy. This will be just enough time for the asparagus to be perfectly cooked.
- Turn of the heat, add in heavy whipping cream, lemon zest, Parmesan and chives. Stir and SERVE IMMEDIATELY.
Notes
Recipe adapted from Perfect Risotto Recipe by Serious Eats.
1. Alternatively I have placed the shallots and garlic in a food processor to puree them so they are super fine in the risotto.
2. Remember the rice should be FIRM not soft.
3. The ultimate use for leftover risotto is to make arancini or Italian cheesy rice balls.
4. The nutritional information should be used for informational purposes only.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Vegetarian
- Cuisine: Italian